Microbial and enzymatic changes in natural soursop puree during storage

摘要

Microbial and enzymatic comparisons were made on natural soursop puree stored at 15, 4 and -20 deg C without pasteurisation and with pasteurisation at 79 deg C for 69 s. Results showed that pasteurisation caused significant decrease in microbial count in soursop puree from 6.4 × 10~3 to 8.5 × 10~1 cfu per g. Generally, storage at -20 deg C exhibited greater stability of samples as compared to those kept at 4 and 15 deg C.